If you’re tired of boring lunches, these Chicken Fajita Meal Prep Bowls will bring your routine back to life. Smoky, tender chicken, sweet peppers, and onions come together with rice and your favorite toppings. It’s simple to make, super customizable, and way more satisfying than takeout.
Plus, it stores well and reheats beautifully. You’ll love having these ready to grab and go when the week gets busy.
What Makes This Recipe So Good
These bowls deliver bold flavor with minimal effort. The spice mix uses pantry staples, so you won’t need anything fussy.
Everything cooks quickly in a skillet, which keeps weeknights stress-free. The components hold up well in the fridge, so the texture stays great for days. And the toppings let you switch things up so it never feels repetitive.
- Fast and straightforward: One skillet for the fajita mix, one pot for the rice.
- Budget-friendly: Uses affordable proteins and vegetables.
- Balanced: Protein, carbs, fiber, and healthy fats in every bowl.
- Meal-prep superstar: Makes 4–5 bowls that keep well all week.
- Easily customizable: Swap the grain, add beans, or pile on extra veggies.
Shopping List
- Chicken: 1.5 to 2 pounds boneless, skinless chicken breasts or thighs
- Bell peppers: 3 medium (mix of red, yellow, and green for color)
- Onion: 1 large yellow or red onion
- Garlic: 3 cloves, minced
- Lime: 1–2 limes for juice and zest
- Cilantro: Small bunch, chopped (optional)
- Rice or grain: 2 cups cooked white rice, brown rice, or quinoa
- Olive oil: 2–3 tablespoons
- Fajita seasoning: Chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, black pepper
- Optional add-ins: Black beans, corn, shredded cheese, avocado, Greek yogurt or sour cream, salsa, hot sauce, pickled jalapeños
- Meal prep containers: 4–5 medium, microwave-safe
How to Make It
- Cook your base: Make 2 cups of your favorite grain to yield about 4 cups cooked.
Fluff and let it cool slightly so it doesn’t steam up the containers.
- Mix the fajita seasoning: In a small bowl, combine 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Adjust heat with a pinch of cayenne if you like.
- Slice the chicken and veggies: Cut chicken into thin strips. Slice bell peppers and onion into 1/2-inch strips for quick, even cooking.
- Season the chicken: Toss chicken with half the seasoning, 1 tablespoon olive oil, and the zest of half a lime.
Let it sit while you heat the pan.
- Sear the chicken: Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Spread chicken in a single layer and cook 5–7 minutes, stirring once or twice, until browned and cooked through. Remove to a plate.
- Cook the peppers and onions: Add another drizzle of oil if needed.
Toss in onions and peppers with the remaining seasoning and a pinch of salt. Cook 5–7 minutes until slightly charred but still crisp-tender. Add garlic in the last minute and stir until fragrant.
- Bring it together: Return chicken to the skillet.
Squeeze in the juice of 1 lime and toss to coat. Taste and adjust salt, pepper, or lime as needed.
- Assemble the bowls: Divide rice among 4–5 containers. Top with the chicken and pepper mixture.
Sprinkle with chopped cilantro if using.
- Add optional extras: If adding beans or corn, layer them now. For fresh toppings like avocado or yogurt, pack them separately to add after reheating.
- Cool and store: Let bowls cool uncovered for 10–15 minutes before sealing and refrigerating.
Keeping It Fresh
To maintain the best texture, allow the components to cool before sealing to avoid condensation. Store bowls in the fridge for up to 4 days.
If you’re adding avocado, yogurt, or salsa, keep them in separate small containers and add right before eating. Reheat the bowl in the microwave for 1–2 minutes, then add your cold toppings for contrast. For longer storage, freeze just the chicken and veggies up to 2 months and add fresh rice later.
Why This is Good for You
- High-quality protein: Chicken helps keep you full and supports muscle recovery.
- Colorful veggies: Bell peppers are rich in vitamin C and antioxidants.
- Smart carbs: Brown rice or quinoa adds fiber for steady energy; white rice keeps it light and easy to digest.
- Healthy fats: A little olive oil and optional avocado improve satisfaction and flavor.
- Sodium control: Making your own seasoning lets you manage salt better than most takeout options.
Pitfalls to Watch Out For
- Overcrowding the pan: Crowding traps steam and makes the chicken pale and rubbery.
Cook in batches if needed.
- Overcooking the veggies: Fajita peppers should stay a bit crisp with char. Mushy peppers won’t reheat as well.
- Wet rice: Fluff and let rice cool a few minutes to avoid soggy bowls.
- Stacking hot bowls: Sealing when hot causes condensation and faster spoilage.
- Adding fresh toppings too early: Avocado and dairy-based toppings should be added after reheating to keep them fresh and creamy.
Variations You Can Try
- Low-carb: Swap rice for cauliflower rice. Sauté it briefly with lime and cilantro.
- Extra protein: Add black beans or pinto beans to each bowl.
- Spicy: Stir in chipotle powder or sliced jalapeños while cooking.
- Citrus twist: Use orange zest and juice along with lime for a sweeter, brighter finish.
- Different grains: Try quinoa, farro, or cilantro-lime brown rice.
- Dairy boost: Top with shredded pepper jack or a dollop of Greek yogurt after reheating.
- Veggie-forward: Add zucchini strips or mushrooms to the skillet for more volume and fiber.
- Thighs vs. breasts: Chicken thighs stay extra juicy and are harder to overcook.
FAQ
Can I make this with a sheet pan instead of a skillet?
Yes.
Toss chicken, peppers, and onions with oil and seasoning, then roast on a sheet pan at 425°F (220°C) for 18–22 minutes, stirring once. Finish with lime juice and assemble as usual.
How long do these bowls last in the fridge?
They’re best within 3–4 days. Keep fresh toppings separate and add them right before eating for the best texture and flavor.
What’s the best way to reheat?
Microwave on high for 60–90 seconds, stirring halfway.
If using rice from the fridge, sprinkle a few drops of water over it before reheating to keep it fluffy.
Can I freeze the fully assembled bowls?
You can, but the peppers may soften a lot after thawing. For best results, freeze the chicken and peppers separately, and cook fresh rice when you’re ready to eat.
How do I make it dairy-free or gluten-free?
It’s naturally gluten-free if your spices are certified GF. Skip cheese and sour cream to keep it dairy-free, or use dairy-free yogurt alternatives.
What if I don’t have smoked paprika?
Use regular paprika and add a dash of chili powder for warmth.
You’ll lose some smokiness, but lime and searing still bring plenty of flavor.
Can I use a store-bought fajita seasoning?
Absolutely. Check the label for salt levels and adjust to taste. If it’s very salty, go lighter when seasoning the chicken and veggies.
Wrapping Up
Chicken Fajita Meal Prep Bowls are the kind of meal that makes busy weeks easier and a lot tastier.
With simple ingredients and bold flavor, you’ll look forward to lunch instead of settling for something bland. Prep a batch on Sunday, mix up your toppings, and enjoy a fresh, satisfying meal in minutes. It’s a small routine that pays off all week long.
Ingredients
Method
- Cook your base: Make 2 cups of your favorite grain to yield about 4 cups cooked. Fluff and let it cool slightly so it doesn’t steam up the containers.
- Mix the fajita seasoning: In a small bowl, combine 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Adjust heat with a pinch of cayenne if you like.
- Slice the chicken and veggies: Cut chicken into thin strips. Slice bell peppers and onion into 1/2-inch strips for quick, even cooking.
- Season the chicken: Toss chicken with half the seasoning, 1 tablespoon olive oil, and the zest of half a lime. Let it sit while you heat the pan.
- Sear the chicken: Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Spread chicken in a single layer and cook 5–7 minutes, stirring once or twice, until browned and cooked through. Remove to a plate.
- Cook the peppers and onions: Add another drizzle of oil if needed. Toss in onions and peppers with the remaining seasoning and a pinch of salt. Cook 5–7 minutes until slightly charred but still crisp-tender. Add garlic in the last minute and stir until fragrant.
- Bring it together: Return chicken to the skillet. Squeeze in the juice of 1 lime and toss to coat. Taste and adjust salt, pepper, or lime as needed.
- Assemble the bowls: Divide rice among 4–5 containers. Top with the chicken and pepper mixture. Sprinkle with chopped cilantro if using.
- Add optional extras: If adding beans or corn, layer them now. For fresh toppings like avocado or yogurt, pack them separately to add after reheating.
- Cool and store: Let bowls cool uncovered for 10–15 minutes before sealing and refrigerating.
Tried this recipe?
Let us know how it was!Looking for more ideas?
If you need dinner on the table fast, explore our Quick & Easy category.
If you’re craving new flavors, take a look at our World Cuisine category.
If you want something lighter but still satisfying, visit our Healthy & Light category.
If you’re in the mood for a treat, find something sweet in our Sweets & Desserts category.
If you like to plan ahead, get inspired in our Meal Prep & Planning category.
If you’re keeping it low carb and still want satisfying meals, explore our Keto Weight Loss category.
And if you’d like to browse everything in one place, explore All Recipes.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.